Lemon Berry Cheese Cake Muffins

These little  Lemon Berry Cheesecakes are a wonderful and satisfying treat.  They are an S portion on the Trim Healthy Mama diet and a perfect low carb, sugar free dessert.  They really make you feel happy.  It is hard to believe you are loosing weight with these wonderful desserts… and yet you can.  This recipe makes 24 muffins; enough to have some to enjoy now and to put a few in the freezer for later.

Put cream cheese, eggs, vanilla and sweetener  into a mixing bowl.  Wash and grate 1 medium lemon and add to the mixture.

Juice the lemon and add the juice to the cream cheese mixture.

Mix with mixer until creamy and smooth.  Spoon evenly into 24  paper lined muffin tins.

Bake at 350 for 35 - 40 minutes. Remove from oven, cool and then chill.  Once chilled top with sour cream topping  (see bottom for recipe) and berries and serve.

Enjoy!

Lemon Berry Cheese Cake Muffins

Ingredients:

4  8 oz packages Neufchatel Cream Cheese

5 eggs

1/3 cup Truvia (stevia)

2/3 cup Erythritol, Xylitol or sweeten as desired

 grated rind of 1 medium lemon

Juice of 1 medium lemon

2 tsps vanilla

Instructions:

1.  Preheat oven to 350 degrees.
2. Line 2 twelve cup muffin tins with paper liners, or spray with cooking spray.
3. Put all ingredients together in 1 bowl. 
4. Mix with electric mixer until all is creamy and smooth
5. Pour evenly into muffin tins.
6. Bake 35 -40 minutes.
7. Cool, then chill.
8. When chilled, top with sour cream topping (recipe below) and Berries.

Sour Cream Topping

Ingredients:

1/2 cup sour cream

1/3 cup erythritol or sweeten as desired.

1 tsp vanilla

Instructions:

1. Mix all together until smooth.
2. Spoon over muffins.
3. Top with Berries.

Note:   If you freeze these, I would hold off on freezing the topping.  Make that up fresh as needed.

Click Here for other muffin recipes, and check back in for the March Madness Muffin Mania Marathon,  to check out the weekly Muffin updates.